A dark rum distilled in Guyana, with a more heavy bodied molasses flavor and darker color. This is a rare variety of rum, if a recipe calls for demerara rum it may only be referring to a dark colored rum, not specifically a Guyanan rum.
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A juice made from nectarines--a stone fruit, or drupe, similar to a peach.
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Add all, except the soda, to a shaker tin. Shake with ice until chilled. Strain into a double rocks glass filled with ice. Garnish with cracked black pepper and a pineapple frond.
A modern tiki drink with pepper and apricot from Jessica Gonzalez and Leo Robitshchek.
To make the black pepper infused syrup: combine 150g crushed black pepper (pref. Tellicherry), with 800g simple syrup. Place in an iSi container and charge twice with N2O, shaking between charges. Allow to sit for 5 minutes and vent quickly. Strain through a cheesecloth.
Alternatively you could make a simple syrup in the usual stovetop way, except add the crushed black pepper to the mix.
The NoMad Cocktail Book
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